Please ensure Javascript is enabled for purposes of website accessibility

Recipe of the Week: Shaved Fennel and Arugula Salad with Orange Supreme and Seared Yellowfin Tuna

Serves: 4 people

Total Time: 15 minutes Prep Time: 12 minutes Cook Time: 3 minutes

Ingredients:

  • 1 Fennel Bulb, Shave, Save the Fronds
  • 1 Navel Orange, Supreme Cut, Save Juice and Zest of the Orange.
  • 1 Bag of Arugula
  • 1 Pound of #1 Grade Yellowfin Tuna, Cut Into Blocks
  • 4 Tablespoons of Olive Oil
  • Canola Oil, as needed
  • Salt and Pepper, as needed
  • Coriander, as needed

Method of Preparation:

  1. Combine the olive oil, orange juice, and the salt and pepper to make the vinaigrette.
  2. Combine the fennel and arugula in a bowl. Drizzle some of the vinaigrette into the mixture and lightly toss.
  3. Coat your tuna blocks with coriander, salt, and pepper. Sear in a pan on high heat until a crust forms on the courtside of the tuna. This should take about 30 seconds per side.
  4. Slice the tuna into 1/4 inch slices.

TO SERVE:

  1. On the left side of an oval plate, mound the arugula and fennel mixture.
  2. Arrange the orange supremes towards the front of the mound.
  3. On a diagonal, arrange the shingles of tuna on the right side of the plate.
  4. Top the tuna with fennel fronds, orange zest, and a light drizzle of the vinaigrette.
  5. Enjoy with a New Zealand Sauvignon Blanc on a beautiful summer day.

FastTrack Culinary Training

Our FastTrack course for individuals new to culinary arts, prepares entry level workers for dynamic commercial kitchens in just 20 hours. The course can be taken online and also supported with in-person instruction from our professional chefs at our training facilities.

Share This Story, Choose Your Platform!

Go to Top